Recipes Dinner Seafood Main Course Fish Main Course Fish Fry 4.0 (6) 6 Reviews This perfectly tender and delightfully crispy fried fish doesn't lose its crunch. By Adam Evans Adam Evans Adam Evans is the executive chef and co-owner of Automatic Seafood and Oysters in Birmingham, Alabama — named Esquire's and Thrillist's Best New Restaurants in America in 2019. He previously made his mark on Atlanta’s culinary landscape through his signature seafood dishes at The Optimist. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Active Time: 20 mins Total Time: 25 mins Yield: 2 to 4 Jump to recipe Adam Evans features this fried fish recipe at his restaurant, Automatic Seafood and Oysters in Birmingham, Alabama. The gluten-free batter gets extra flavor from the spice blend, which includes garlic powder, onion powder, turmeric, and gochugaru. Evans uses skinless mahi-mahi or flounder fillets, or skin-on brown trout fillets at the restaurant; Pacific cod and haddock also work nicely here. Delicious on its own, this fish also makes great sandwiches and tacos. How to fry fish The secret to this extra-crispy fish is the mix of flours used in the dredge and the batter. Rice and tapioca flours absorb less moisture when fried, for a crispier result. The dredge is the first step in frying; it helps the batter adhere to the fish. After dredging the fish, dip it in the batter before gently placing it in the hot oil. The tapioca flour and rice flour team up with effervescent club soda to make this batter extra light, which makes the fish exceptionally crispy and stay that way up to an hour after cooking. If you want to fry this fish in advance, hold it in a 200°F oven on a rack placed over a baking sheet. Cook Mode (Keep screen awake) Ingredients Dredge ¼ cup plus 1 tablespoon white rice flour (about 1 3/8 ounces) ¼ cup tapioca flour (about 1 1/8 ounces) 1 teaspoon kosher salt ½ teaspoon black pepper Batter ½ cup plus 2 tablespoons white rice flour (about 2 5/8 ounces) ½ cup tapioca flour (about 2 1/8 ounces) 1 ¼ teaspoons onion powder 1 ¼ teaspoons garlic powder ¾ teaspoon gochugaru or 1/2 teaspoon crushed red pepper flakes ¾ teaspoon baking powder ¾ teaspoon ground turmeric ¾ teaspoon black pepper ½ teaspoon kosher salt ½ teaspoon granulated sugar 1 cup cold club soda Additional Ingredients 8 cups peanut oil 1 pound (1- to 1 1/2-inch-thick) skinless mahi-mahi or flounder fillets, or skin-on brown trout fillets (4 fillets) 1 ½ teaspoons kosher salt, divided ¾ teaspoon black pepper, divided French fries and tartar sauce, for serving Directions Make the dredge Whisk together rice flour, tapioca flour, salt, and black pepper in a large bowl until well combined. Make the batter Whisk together rice flour, tapioca flour, onion powder, garlic powder, gochugaru, baking powder, turmeric, black pepper, salt, and sugar in a large, shallow bowl until well combined. Just before frying fish, whisk in club soda until well combined. Heat oil in a 10-inch straight-sided skillet or Dutch oven to 375°F. Season fillets evenly with 1 teaspoon salt and 1/2 teaspoon black pepper. Place 2 fillets in dredge mixture, pressing mixture onto fillets; gently shake off excess. Dip fillets in batter, allowing any excess batter to drip off. Place battered fillets in hot oil, and cook, turning occasionally, until golden brown and cooked through, 3 to 4 minutes. Transfer fillets to a wire rack set inside a rimmed baking sheet; season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Repeat frying process with remaining fillets, salt, and pepper. Serve with fries and tartar sauce. Note Look for gochugaru at Korean grocery stores, or find it online. Suggested Pairing Lime-scented dry Riesling: Penfolds Bin 51 Originally appeared: July 2021 Rate It Print